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Ingredients

Marinade:
1/4 cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper to taste

Stir Fry:
4 boneless pork loin chops, cut into bite sized pieces
5 tablespoons vegetable oil
3 tablespoons finely chopped fresh ginger root
1 tablespoon hot chile paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
salt and pepper to taste
1/4 cup blanched slivered almonds
2 tablespoons chopped fresh mint

Directions

In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.

Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.

Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

Ingredients

1/2 pound chopped dates
1 cup golden raisins
1/2 cup red wine
1/2 cup coarsely chopped walnuts
1 teaspoon ground cinnamon
1/2 cup confectioners’ sugar

Directions

Place the chopped dates and golden raisins in a small saucepan with the wine. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool.

Stir nuts and cinnamon into the cooled fruit mixture.

Form paste into small, bite-size balls. Roll in confectioners’ sugar.

Ingredients

1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons peanut oil
15 cloves garlic, peeled
3 tablespoons Shao-Hsing cooking wine or dry sherry
2 tablespoons light soy sauce
1 1/3 cups chicken stock

Directions

Season chicken with salt and black pepper. Toss with flour until coated.

Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.

Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Ingredients

4 small avocados, peeled and mashed
3 roma (plum) tomatoes, chopped
1 large shallot, minced
1 jalapeno pepper, minced
1/2 lemon, juiced

1 cup low-sodium chicken broth
1/4 cup corn oil
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 (4 ounce) package button mushrooms, sliced thin
1 teaspoon coriander seeds, crushed
1 teaspoon celery seed
1/4 teaspoon freshly cracked black pepper
2 tablespoons water

3 tablespoons corn oil
3 large shallots, sliced
4 cloves garlic, smashed
3 1/2 cups water
2 tablespoons white wine vinegar
1/4 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sea salt

2 tablespoons olive oil
4 (6 ounce) beef tenderloin fillets, room temperature

1 (16 ounce) package corn chips

Directions

Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.

Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.

Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.

Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to th